This syllabus is valid: 2024-01-01
and until further notice
Course code: 2MR075
Credit points: 15
Education level: First cycle
Main Field of Study and progress level:
Restaurant and Culinary Arts: First cycle, has at least 60 credits in first-cycle course/s as entry requirements
Grading scale: Pass with distinction, Pass, Fail
Responsible department: Department of Food, Nutrition and Culinary Science
Established by: Department of Food, Nutrition and Culinary Science, 2023-09-13
Literature
Valid from:
2024 week 1
The Oxford companion to wine Harding Julia., Robinson Jancis., Thomas Tara Q. Fifth edition, edited by Julia Harding, Jancis Robinson, Tara Q. Thomas. : Oxford : Oxford University Press : 2023 : lii, 885 pages : ISBN: 0198871317 Mandatory Search the University Library catalogue
Robinson Jancis Understanding wines : explaining style and quality London : Wine and Spirit Education Trust : 2022 : vii, 200 s. : : Mandatory
Praktisk gastronomi : servera på restaurang Jonson Mats, Bagner-Jensmar Miriam, Lindahl Henning, Alfredsson Karin 1. uppl. : Stockholm : Liber : 2008 : 168 s. : ISBN: 978-91-47-08263-6 Mandatory Search the University Library catalogue
The Five Aspects Meal Model: a tool for developing meal services in restaurants Gustafsson Inga-Britt, Öström Åsa, Johansson Jesper, Mossberg Lena Journal of Foodservice : 2006 : Artikel i fulltext Mandatory
Eriksson Lars Att gestalta måltider mise en place, dukning och servering: En metodstudie i servitörens hantverkskunnande Örebro universitet : 2021 : Artikel i fulltext Mandatory
Jamais Michel Vinet & maten : grunderna, idéerna, det perfekta mötet Första tryckningen, andra utgåvan : Västra Frölunda : Tukan förlag : [2017] : 257 sidor : ISBN: 9789176178799 Mandatory Search the University Library catalogue
